Monday, October 7, 2013

Avgolemono (Greek Egg, Lemon and Rice Soup)

With the weather turning cold, the Wife is demanding soup. One of her favorites is Avgolemono. We used to get this soup from a Greek restaurant when we lived up north. It is thick and extremely rich. The texture can be a bit off-putting to some people, but those people are lame and need to get over it. This recipe calls for constant vigilance to make sure you don't end up with scrambled egg soup. Thus, this recipe qualifies as A Pain In The Ass. For the life of me, I can't recall where I got this recipe. If anybody recognizes it, let me know and I'll give credit where credit is due. As always, notes are in blue.

AvgolemonoGreek Egg, Lemon and Rice Soup

Ingredients

8 cups chicken stock

1 cup orzo pasta or rice (we've always used rice)

4 eggs, separated

Juice of 3 lemons or 9 tablespoons lemon juice (go with fresh if you can. It's not quite as good with the bottled lemon juice)

Freshly ground black pepper

Directions

Bring stock to boil and add rice or orzo. Simmer until tender, about 20 minutes.